Mulberry Cake Recipe
Servings: 12
Ingredients
- 1 x White cake mix with pudding
- 1 x 3 ounce pkg black mulberry-fla
- 1 c. Vegetable oil
- 1/2 c. Lowfat milk
- 4 x Large eggs
- 1 c. Fresh or possibly frzn mulberries
- 1 c. Flaked coconut
- 1 c. Minced pecans
- 1/2 c. Butter or possibly margarine, softene
- 1 lb Confectioners' sugar
- 4 x Lowfat milk
- 1/2 c. Fresh or possibly frzn mulberries
- 1/2 c. Flaked coconut
- 1/2 c. Minced pecans
Directions
- In a mixing bowl, combine cake mix, gelatin, oil and lowfat milk; mix till blen Add in Large eggs, one at a time, beating well after each addition. Mix in mulberries, coconut and pecans. Pour into three greased 9-inch round bak pans. Bake at 350 for 25 to 30 min or possibly till cake tests done; cold in p 10 min before removing to wire racks.
- Icing: Cream butter in a mixing bowl. Add in sugar and lowfat milk; beat till des consistency is reached. Stir in mulberries, coconut and pecans. Frost to of two layers; stack on serving plate with plain layer on top. Frost top a sides of cake.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 489 | |
| Calories from Fat 305 | 62% |
| Total Fat 34.89g | 44% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.47g | |
| Cholesterol 90mg | 30% |
| Sodium 101mg | 4% |
| Potassium 124mg | 4% |
| Total Carbs 43.64g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 39.7g | 26% |
| Protein 3.68g | 6% |
